It's time to start cooking differently. Let me show you how.

After purchasing a bottle of W & J Graham’s 2007 Vintage Port, I knew I had to get over to Cured for the quintessential port pairing: Stilton. I figured it wouldn’t hurt to ask owner and cheese connoisseur Coral Frischkorn for a couple other cheeses to enjoy with this fine port wine. She suggested Cabot Clothbound Cheddar and Cremont in addition to a nice piece of Stilton.

There’s one thing I’ve come to believe about Cured: They know their cheese, how to pair it, and will not steer you wrong. That’s why we also picked up some spiced nuts the sell there at Cured from the kitchen of Mateo, which is located a few doors down.

This made a delicious pre-dinner indulgence with a thinly sliced baguette. I also had Patti Miller’s port jelly and prosecco jelly , so we had fun “Spreading the Booze.”

So, for my 14 tastes of how much I care, tastes numbers nine and ten (Port and Cheese, respectively) were fun, interactive taste sensations. I do suggest you enjoy a wine and cheese pairing at home sometime soon. It turns an average night into a festive occasion. I’m already planning my next one…